SeaSpray Restaurant Opens at the Waterstone Resort & Marina

Posted By : denise/ 156

Hello Foodie Friends,

Savor Our City’s Marketing Director Jennifer Ouvrard and Founder/Chief Foodie Officer Denise Righetti

Well it’s been a while since I have attended an organized media dine, understandably so since we have been in a pandemic. We are very fortunate here though in South Florida as our restaurants and businesses have been open and operating at full capacity much sooner than most other cities of comparable size. I for one am very excited to get back out and attend new restaurant openings and food & wine festivals and share my discoveries with you. This post is about my preview of the Waterstone Resort’s brand new SeaSpray restaurant (Boca’s ONLY waterfront dining) which is serving up local cuisine with casual coastal elegance. We were treated to a lovely selection of cocktails, appetizers, an entree of our choice and every dessert on their menu. Spoiler alert: this place impressed every one who attended this media dine. And it’s about time we finally had a waterfront dining option that actually served decent food and didn’t just rely on their location to draw people in. Read: great views + great food  + service = new fave go-to spot!!!

SeaSpray is bringing Boca Raton everything it never had but always secretly needed, an intracoastal escape made of equal parts glamour and laid-back charm.  Developed by Evolution Hospitality as part of an extensive half a million dollar renovation to Waterstone Resort & Marina, SeaSpray is led by VP of F&B/acclaimed Executive Chef Kelley Randall, who developed an innovative, sustainably-minded menu rooted in traditional staples highlighted by local seafood. “You can come by boat or by car, have a bunch of burgers, order fresh salads and quality seafood options or reserve an 8pm seating and dine more formally, for steak, grilled Mahi or other quality entrees. There’s both glitz and familiarity — but it’s a breezy vibe,” says Randall.

PEAR MARTINI   Absolut Pear, St. Germaine, Sour

PLANTER’S PUNCH Captain Morgan’s Spiced Rum, Orange and Pineapple Juices, Grenadine

PINEAPPLE JALAPEÑO  El Jimador Tequila, Giffard Liqueur, Lime

GRILLED OCTOPUS  chorizo, fingerling potato, olives, cilantro-scallion vinaigrette

PEAR TORTELLINI  truffle cream sauce, rosemary, parmesan. Photo Credit: Gyorgy Papp

STICKY CAULIFLOWER sesame soy glaze, toasted sesame seeds, scallions

HUMMUS   warm pita bread, smoked paprika, chili oil

SKIRT STEAK FRITES   chipotle marinade, chimichurri, rosemary parmesan fries

SIMPLY GRILLED SALMON. sweet potato mash, broccoli, Vermont maple glaze

FLOURLESS CHOCOLATE CAKE  dark chocolate sauce, whipped cream

KEY LIME PIE   crumble, sorbet, raspberries, mango puree

APPLE COBBLER   salted caramel gelato, dulce de leche

CAMPFIRE S’MORES  marshmallows, chocolate bar, graham crackers Photo Credit: Gyorgy Papp

 

Executive Chef Kelley Randall   Photo Credit: Gyorgy Papp

Menu highlights include shareable plates such as Sticky Cauliflower with sesame soy glaze, toasted sesame seeds and scallions; Grilled Octopus with chorizo, fingerling potato, olives, cilantro-scallion vinaigrette; and Pear Tortellini with truffle cream sauce (to die for; probably my fave dish of the night), rosemary, parmesan; “Handhelds” like the Mahi Reuben with tangy cabbage slaw, 1000 island dressing, served on marbled rye bread and the Seaspray Burger with prime beef, aged cheddar, iceberg, red onion, tomato, signature sauce, served on a brioche bun; and Mains including Chicken Paillard with romaine, orange segments, fennel, red grapes, toasted almonds, mustard vinaigrette; Skirt Steak Frites with chipotle marinade, chimichurri, rosemary parmesan fries; and Frutti di Mare with lobster, gulf shrimp, clams, mussels, linguine, spicy San Marzano sauce, parmesan crostini. Executive Chef Kelley thoughtfully created a menu that took into consideration people with special diets such as Gluten-Free, Vegetarian and Vegan, which are all easily identifiable on the menu.

Guests can indulge in a mixologist-curated list of craft cocktails every bit as exciting as the menu. Think Signature Cocktails like Dark & Stormy with Goslings dark rum, ginger beer, lime and Pomegranate Martini with Tito’s, Palma liqueur, Grand Marnier; Frozen libations like Bailey’s Colada with Oak & Cane rum, pineapple, coconut, Baileys float (reminds me of my days of working on board cruise ships; the crew were privy to a secret concoction called the “BBC” which stood for Bailey’s Banana Colada) and Mudslide with New Amsterdam Vodka, Kahlúa, Baileys, ice cream, chocolate; Margaritas such as Pineapple Jalapeño with Dulce Vida Tequila, muddled jalapeno, pineapple juice, lime and Blue Lagoon with Casamigos tequila, Blue Curacao, pineapple juice.

As for design, the 2,000-square-foot-eatery’s unmistakable nod to both modern tropical and vintage chic makes for a uniquely casual-meets-luxurious experience with fully outdoor covered and patio dining an expansive outdoor bar and gorgeous private dining room accommodating up to 20. Think Beverly Hills intermingled with Tulum style. With both traditional elegance and fun, edgy and cool vibes present, the ambience embraces older and newer generations alike. Each piece of furniture at SeaSpray is unique, custom-designed by the team to dress the experience, while spot lights, neon signs and soft champagne lighting create a myriad of differing atmospheres all within one space, fashioning a sweetly intimate mood in a social setting.

The space embraces South Florida’s tropical nature. There are different spaces for different people and moods. Seating is arranged in such a way that everyone will have a gorgeous view, and each nook and cranny feels different. The idea is to feel like you’re in your own backyard, overlooking the intracoastal.

Onsite, an oversized mural by local artist Gabriela Benatar spanning seven walls total, celebrates South Florida in its entire splendor, highlighting the local flora and fauna and speaking to the constant evolution of both our surroundings and ourselves, celebrating nature while bringing a little bit of the outside in. The mural took two months to complete.

Happy Hour is M-F from 4-6pm (except holidays) with select wines, well cocktails and draft beers available for $7 as well as a number of yummy appetizers, including my favorite the pear tortellini, for just $7 as well. You will definitely want to visit (or revisit) this wonderful location next time you are in the area. Be sure to look out for me there and if you spot me, come say hi!

Until we eat (and drink) again…

I send you delicious wishes, xo

Denise

Bodega Taqueria y Tequila

Posted By : denise/ 260

Hello Foodie Friends,

Today’s post features one of my favorite fast casual foods: tacos!  I received an invitation to dine at Bodega Taqueria y Tequila in Ft. Lauderdale a few weeks ago and I’m happy to share my experience with you today.

Since opening its doors to their original location in South Beach, just steps away from the famed Lincoln Road Mall on 16th Street in 2015, Bodega Taqueria y Tequila, founded by Menin Hospitality’s Keith Menin and Jared Galbut and led by Culinary Director Bernie Matz, has been offering traditional Mexican favorites as well as unconventional and innovative interpretations, Bodega specializes in tacos and tortas, homemade sodas and authentic beverages in a dynamic, eclectic “puebla” inspired setting.

“We’ve always loved Fort Lauderdale and have been waiting for the right moment and location to open a Bodega Taqueria y Tequila there since we opened our first flagship location in South Beach in 2015,” said Keith Menin, Co-Founder & Principal of Menin Hospitality. “When we saw that they were developing and re-envisioning the riverfront, the new towers, and the Wharf, we found an iconic historic corner that just felt like Bodega. We couldn’t be more excited to welcome guests to Bodega Taqueria y Tequila, Fort Lauderdale.” 

Bodega Taqueria y Tequila has been revered as one of the hottest Mexican restaurants in America. GQ Magazine has named Bodega “the most popular restaurant in the entire state of Florida for late-night eats”;  InStyle Magazine said it’s one of “4 hot spots worth visiting on your next trip to Miami”; HuffPost called it the “hottest Mexican restaurants in America”; and Elite Daily boasted it as one of “Miami’s hottest nightspots.” A favorite among celebrities, fans include Michael B. Jordan, Niall Horan, Brody Jenner, Diplo, Jamie Foxx, Gabrielle Union, Travis Scott, Nina Agdal, and Joe Jonas, to name a few.

The dining area inside the restaurant is quite small offering up just one high top communal table, however, there are plenty of picnic tables set up along the sidewalk just outside for guests to sit down and enjoy their meal. Head up to the window of a decked out converted Silver Stream trailer and place your order.
Cervesas and Fruity Flavored Frozen Margaritas are available for your drinking pleasure.
Me with that happy look on my face as I knew I was about to dig in to some tasty food any moment
We tried a sampling of four of their tacos: carnitas (pork), carne asada (steak), pescado (fish) and tequila camarones (shrimp). To my surprise, the tequila camarones were both our faves.
The roasted pork quesadillas with a side of fresh guacamole were terrific.
I’m a huge fan of Mexican Street Corn and this one did not disappoint!
These churros with nutella were highly addictive!
We had no idea what was in store for us when Tyler, the awesome GM, lead us through this door to what appeared to be a graffiti walled “bathroom”…

 

But turned out to be the entrance to this amazing Late-Night Speakeasy!!!! (See details below)

Inside the taqueria, a door leads guests to Bodega’s late-night speakeasy – the perfect spot for happy hour, daytime fun, and late-night debauchery – that features an extensive cocktail menu and live music by local bands and DJs. Signature cocktails include the Pico Picante (Herradura Silver, Ilegal Mezcal, Cucumber, Cilantro, Jalapeno, Lime, Orange Bitters)La Diablita (Don Julio Blanco, Apricot, Blackberries, Ginger, Fresh Lime); and Mezcal Old Fashioned (Casamigos Mezcal, Ancho Reyes, Old Fashioned Syrup). Additionally, every Monday, Bodega is activating ‘Margarita Monday’ specials, where guests can enjoy a curated $5 margarita menu from 6 PM-close. Happy Hour is Monday – Friday from 6 PM – 8 PM, and offers $2 Classic Tacos, $3 Chips & Salsa, $4 Chips & Guac, $4 Bottled Beers, $5 Frozen Margaritas, and $7 Bottled Cocktails.

Open daily from 11:30 AM – 12 AM, Bodega Taqueria y Tequila, Fort Lauderdale mirrors the flagship South Beach location, doubling as a fast-casual taco joint and a late-night speakeasy-style lounge. The front half of the venue is a taqueria featuring an authentic Mexican street food menu created by culinary director and Chef Bernie Matz. Signature menu items consist of Loaded Carne Asada Nachos (Grilled Rib Eye Steak, Chili Queso, Cotija, Red Onion, Tomato, Cilantro, Chili Crema, Sliced Jalapeno); Late-Night Burrito (Guajillo Braised Short Rib, Roasted Pork, Roasted Chicken, Mexican Rice, Black Bean Refrito, Oaxaca Cheese, Potato Sticks, Salsa Rosada); and Steak Chimichurri Tacos  (Grilled Rib Eye Steak, Purple Cabbage, Tomato, Potato Sticks, Radish, Cilantro, Chimichurri Aioli). Guests order from a full-sized, retrofitted vintage airstream trailer turned into a taco truck and then dine in the garage chic seating of picnic tables, neon bar stools, and graffiti walls. In addition to the regular menu, a weekend brunch menu is available.

Bodega Taqueria y Tequila in Fort Lauderdale is located at 21 W. Las Olas Blvd, Fort Lauderdale, FL and can also be experienced in South Beach and in American Airlines Arena.  For more information, please visit BodegaTaqueria.com and follow on Instagram @BodegaTaqueria.

*Hours of operation are in accordance with mandated COVID-19 regulations and are subject to change. 

 

Until we eat again…

I send you delicious wishes, xo

Denise

Avalon Restaurant is a welcome addition to Delray Beach’s Atlantic Ave.

Posted By : denise/ 327

Hello Foodie Friends,

I’m super excited to introduce you to Avalon, a beachy, coastal inspired steakhouse influenced by Montauk flair and Nantucket panache presenting approachable elegance and attentive hospitality that officially opened on Tuesday, February 23rd on Delray Beach’s famed Atlantic Avenue.

Conceptualized by New York’s veteran hospitality operators Host Restaurants, the 30-year visionaries behind award-winning dining institutions including Scarpetta, Campagnola, American Cut, Bill’s Townhouse, and many others, Avalon showcases the best in land and sea from all coasts with modern dishes taking star at the dinner plate inside an atmosphere designed to radiate approachable, unstuffy elegance.   

Affectionately named Avalon, after the legendary island in the Arthurian legend, a place of haven and purity fabled for its restorative healing powers, Avalon is intent on providing guests a new comfort-minded steakhouse experience designed to evoke an air of modern tranquility and escapism through the art of delivering upon a great quality night out.

“At Avalon, we want you to linger longer, enjoy your time here and not feel pressured to rush your meal. Dinner was made to savor; life is too short to not enjoy a great quality steak,” explains Host Restaurants President and Founder Curt Huegel.

Avalon brings a robust, sustainably-sourced premium selection of prime, organic, grass fed, hormone, steroid, and antibiotic free offerings, including steaks, beef, poultry, and seafood to South Florida’s dining scene, anchored by an esteemed 250 bottle wine list for wine lovers of all regions, showcasing sought after labels from unique wineries around the world. Guests who prefer spirit-centric pairings to their meal will also delight in Avalon’s creatively conceived cocktails presenting inventive twists on classic libations.

Avalon’s beachy yet stylish interiors were also designed with intention. Bright, naturally lit and intimate, pristine and nautically-inspired, the atmosphere and palette is soft, soothing and designed to evoke the feeling of relishing in a tranquil and relaxing, stylish day at sea. Elegant neutrals and oceanic blues are topped off by the addition of picturesque coastal greens. The expansive indoor/outdoor bar was designed for laid-back and non-formal easy eating, keeping parties of one and two in mind. There are two traditional dining levels – al fresco street dining for guests who prefer sight-seeing passerbys and second floor dining for a more intimate, social dining experience. All dining areas at Avalon will be implementing the strictest of COVID-19 protocols and are mindful of personal space and superior comfort.

Avalon has created accessible price points that won’t compromise quality and will honor that premise by always staying innovative and fresh with weekly rotating specials and a unique haven where friends, coworkers and associates can gather routinely to relax and enjoy this exciting new happy hour destination.  

Signature dishes at Avalon encompass modern steakhouse classics cooked to preferred temperatures such as Filet Mignon, 28-Day Dry-Aged Prime Ribeye, 36 oz. Tomahawk for 2 , to sustainably-sourced seafood specialties including Whole Roasted Fish of the Day, 32 oz Aged Bone In “Tuna Ribeye”, Scallop Carpaccio with Huckleberry Agro Dolce, Spiced Cashew, Citrus Segments Basil Oil, Marigold, Angry Lobster with Fermented House Sriracha, Ginger, Pullman Toast, to light entrees for those health minded or vegetarian such as Roasted Cauliflower with Tahini, Herb Vinaigrette, Goat Cheese, Basil as well as inventive comfort dishes including Kimchi Fried Rice.            

 

I was invited to Avalon to preview a few select items. Every one of the staff I encountered from the Maitre D to the GM, the Partners and my server was extremely welcoming and gracious. To start off, I had the most tender, succulent octopus I can remember having,..ever. Antonello, one of the Partners brought over a lovely bottle of Sauv Blanc from New Zealand for me to enjoy with the octopus. The pairing made my tastebuds dance and put me in my happy place!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Next out was their Caesar Salad with soft boiled egg on top. This unique presentation was not only gorgeous, but thoughtfully orchestrated. My server Jerry gave me the back story filling me in that their Caesar dressing is the very same one that was created by Caesar Milano from Tijuana, Mexico, who came up with this recipe during Prohibition times. Seriously guys, this dressing is the bomb!

 

The BLT appetizer caught me eye and I’m sure you can see why!  The “B” or bacon is represented by pork belly which was seasoned beautifully and cooked to perfection. Arugula comprised the “L” and the “T” was represented by tomato jam. It was a fun interpretation and a tasty whimsical dish indeed.

I was offered a lovely Cab to enjoy with my BLT and Steak entree. Avalon takes great pride in the quality of the food they serve and I for one was excited to see both wet aged and dry aged steaks on the menu. Do you know what the difference is? Here’s a little fun fact for you: Dryaged beef is hung in the air to dehydrate at a temperature just above freezing for weeks, or up to months. … Wet aging is a newer technique where beef is vacuum-sealed and refrigerated so that natural enzymes can tenderize the meat. Wet aging takes just a few days, so it’s cheaper than dry aging. So which is better? Well that is a personal preference and I’ll let you make that decision yourself, but this little extra info might be useful: The more common aging method used today is wetaging, a process in which meat is vacuum-sealed in plastic and allowed to age for 4-10 days, or sometimes longer. Similar to dry-aging, the process allows enzymes in the trapped juices to break down collagen between muscle fibers, increasing tenderness. Dry aging a steak makes it more tender and flavorful. … Eat a steak that’s been properly dryaged and there’s really no competition: It has a richer, beefier flavor, a more tender, more buttery texture, and a minerally, slightly funky scent. Dryaged beef puts all other steaks to shame. I chose this incredible 20 ounce dry aged ribeye with a side of truffle Parmesan fries and let me tell you, this steak just melted in my mouth. There really is a noticeable difference when you have a steak of this quality. Bravo Avalon, bravo!

Finally, for dessert, I was presented with an attractive plate consisting of a duo of decadence: cheesecake and chocolate mouse cake. I truly loved both of them and cannot play favorites here, so don’t ask me to! LOL.

Me with the best server on The Ave, Jerry

 

Meet the Partners:

Curt Huegel, Creator/Founder

Host Restaurants (Avalon Steak & Seafood and other concepts)

Curt Huegel is a 30-year veteran American restaurateur recognized for award-winning destination restaurant brands such as Scarpetta, Campagnola and American Cut. Huegel, a New Jersey native hailing from Manhattan, has done business with the country’s most respected standalone landlords, casino and hotel developers in premier establishments around the country which include Fontainebleau in Miami to The Cosmopolitan of Las Vegas.

Huegel’s first venue, The Mill opened in 1992, on Manhattan’s Upper East Side. Over the next several years, Huegel expanded his hospitality portfolio, developing key concepts such as Rebar in New York City and Miami, Dakota Bar and Grill and Local, also in Manhattan. In 2008, Huegel founded LDV Hospitality, establishing renowned restaurant brands Scarpetta and American Cut, Luga Caffe, Dolce Italian. Under his leadership, LDV expanded globally and partnered with celebrity chefs like Alain Allegretti, Scott Conant and Marc Forgione.

In late 2013, Huegel sold LDV and started Host restaurants, bringing together concepts including Bill’s Townhouse, Campagnola, Printers Alley, Lucy’s and Galli. Host’s portfolio ranges from eateries with a storied New York City history and classic Italian cuisine, to mid-market galleys, wine bars, Italian Cafes and steakhouses to new concepts, such as Printers alley, which brings a Nashville- themed country music bar to Times Square. With each venture, Huegel keeps his customers top of mind, always striving to exceed his guests’ and the industry’s expectations. Host Restaurants average venue square footage ranges from 1600 square feet to 1200 square feet, with their newest brand, Avalon, an elegant yet approachable steakhouse concept with a Hamptonite flair expected to launch in Delray Beach’s famed Atlantic Avenue, January 2021.

 

Antonello Paganuzzi

Director of Operations, Avalon Steak & Seafood

Antonello Paganuzzi is formerly the Director of Operations for LDV Hospitality for over 10 years. Paganuzzi holds over 25 years of experience under his belt, working for Le Cirque and the Maccioni family for over 14 years, bringing a keen insight into the hospitality industry and a high standard of service, acquired over the years from leadership positions as some of the most impressive fine dining establishments in New York, Las Vegas, Miami & London.

Avalon is now open for dinner and happy hour 7 days a week from 5pm with brunch to come at a future date. For more information, visit www.avalondelray.com.       

They are  located at 110 East Atlantic Avenue, Delray Beach, FL 33444  (561) 593-2500  

Until we eat (and drink) again…

   I send you delicious wishes, xo

Denise      

Lionfish Restaurant Opens on the Ave in Delray Beach

Posted By : denise/ 677

Hello Foodie Friends,

I get asked all the time for restaurant recommendations and often I am asked for the name of a good seafood restaurant. Of course this should come easy, being that we are located on the coast. But up until now, I really hadn’t found one that just rolled off my tongue. But today, I am super excited to share with you my new favorite seafood restaurant which recently opened in Delray Beach, FL. It’s called Lionfish.

Lionfish, the beloved San Diego hotspot boasting a fresh-catch menu meshed with seasonal ingredients, has opened the doors to its second location in the heart of downtown Delray Beach, Florida.

Situated along the famed Atlantic Avenue, Lionfish has been twice-recognized as a James Beard Foundation Smart Catch Leader, offering a sea-to-table approach with a mouthwatering menu served in the form of simplistic yet expertly-flavored coastal cuisine. The Delray Beach location is led by esteemed restaurant and entertainment specialists, Clique Hospitality.

Originally slated to open before the onset of the coronavirus pandemic, the new timeline has allowed Lionfish to deliver the best possible product to an eagerly-awaiting audience. In addition to a socially-conscious, locally-sourced menu, Lionfish is continuing to contribute to ocean conversation by serving its namesake dish in a variety of delicious appetizers and entrees. The rare, delectable white flaky fish is a species that is ravaging the ocean by devouring fellow sea life and damaging coral reefs.

“We are so thankful to call Delray Beach our new home, having recently established our second corporate headquarters here, and can’t wait to show locals and tourists alike the coastal dining experience that is Lionfish,” says Andy Masi, founder of Clique Hospitality. “Opening this fall has allowed us to launch with our full brand concept versus having to restrict menus and offerings during the pandemic.”

Guests of Lionfish can expect a menu of wild-caught catches from the surrounding Atlantic Ocean coupled with grass-fed meats and fresh ingredients from local farmers, ranchers and regional purveyors inside a high-energy, sophisticated atmosphere. A full beverage menu of cutting-edge cocktails along with time-honored classics is served by a team of master mixologists. In addition, guests can sip from an all-encompassing wine list and a vast array of craft beers.

Executive Chef Jose “JoJo” Ruiz of Lionfish’s San Diego location serves as Corporate Chef with locally-renowned Chef Johnny Demartini overseeing the kitchen as Executive Chef.

About Clique Hospitality
Clique Hospitality, founded by Andy Masi, is a collaboration of talented food and beverage professionals who have helped shape the dining and nightlife landscape along the West Coast for the past two decades. Masi has dedicated his life to making guests feel that a simple night out was more than just a memory, but also an experience. Clique is a boutique hospitality and marketing company with operations in Las Vegas, NV, San Diego, CA and Delray Beach, FL. Clique specializes in approachable dining that sets trends, rather than following them. In its partnerships with many of the country’s most prestigious hospitality corporations, including MGM Resorts International, Cosmopolitan Las Vegas,Hotels, Montage Resorts, and Red Rock Resorts, Clique is transcending hospitality through service, quality, and trendsetting design.

Lionfish Ceviche  : Cucumber, Avocado, Key Lime, Coconut Agave Pickled Serrano, Spring Onion

Had to try a dish with the namesake in it. We really enjoyed this ceviche. The secret to the deliciousness of this ceviche  we were told is the use of key lime in the curing process which gives it a little more tartness but balances out the sweetness of the coconut agave.

 

Japanese Tomato Caprese : Market Heirloom Tomatoes, Red Shiso, Nori Furikake, Burrata, White Amazu Ponzu Sauce

 

What a lovely combination of flavors. Clever spin on a traditional caprese salad. This Asian inspired version was very tasty.

Yellowfin Tuna Pizza : Truffle Mustard Aioli, Shaved Red Onions, Micro Shiso

 

I like to think of myself as somewhat of a Sushi Pizza Connoisseur. I try this dish wherever I go when I see it on a menu. This one served at Lionfish is definitely one of the best. It’s a close runner up to the one at Pubbelly. I really enjoyed the truffle mustard aioli and the micro shiso added a nice textural component.

 

Oh my! These mini lobster rolls are heavenly! The petite buns are made especially for Lionfish and are the perfect vessel for this scrumptious lobster salad. Delish! Great for sharing or enjoying as a meal on your own.

Mini Maine Lobster Rolls : Buttered Poached Lobster on Warm Griddled Brioche Buns

Tableside Hot Rock Sliced Wagyu with Shoyu Sauce

 

This was a fun interactive experience cooking your food over the hot rock. There are two Hot Rock options; the Wagyu Beef and the Giant King Oyster Mushrooms with Smoked Miso.

 

Crispy Rock Shrimp with Japanese style Aioli

 

The aioli coated the hot rock shrimp, rather than being served as a dipping sauce. You could detect its essence but I believe a side of this sauce for dipping would go a long way. I’m sure they would bring one out if asked.

And now on to dessert….soooo many interesting selections…

 

Key Lime Pie Bombe : Florida Key Lime Curd, Brown Butter Graham Crunch, Blackberry Compote

 

Oh my gosh. Words just fail to do this dessert justice. A deconstructed key lime pie. We savored every single bite!

 

Message In A Bottle Sundae Proper Ice Cream, Caramel & Chocolate Sauce, Cookie Crumble, Whipped Cream, Crispy Phyllo Sails

Just when you think you had the perfect dessert,, one that can’t be topped, you take a bite out of this one. Wow! We loved the creativity of the presentation of this dessert and the sundae itself with all the little crumble bites was awesome! Our message in the bottle read, “Save A Reef, Eat A Lionfish! #GetHooked”

Well there you have it folks. This new seafood restaurant on the Ave gets two thumbs up and our stamp of approval. If you haven’t been there yet…what are ya waiting for? Enjoy and tell Sean the Manager that your friend Denise from Savor Our City sent ya!

Lionfish is open daily starting at 4pm and serving Brunch on Saturdays & Sundays from 10am – 3pm, with dinner served until 11pm on Sats and 10pm on Suns. They are located at 307 E Atlantic Ave  Delray Beach.  561.639.8700

Me with my dining companion

 

Until we eat again…

I send you delicious wishes, xo

 

Denise

CoreLife Eatery, an active lifestyle restaurant with a fresh concept that’s quickly sweeping the nation

Posted By : denise/ 542

Hello Foodie Friends,

I’m super excited to share with you my latest restaurant discovery which couldn’t have come at a better time, as I have embarked on a path towards achieving a healthier lifestyle. It’s called CoreLife…

Why is it so hard to eat nutritious food that feeds your body and your soul every day? The evidence supporting the power of eating well continues to grow, yet unhealthy, processed foods continue to dominate our food experiences.

It is CoreLife Eatery’s mission to change that. They are determined to make the food that we eat a true energy source! They believe that the food we eat determines how we feel, how we look, and most importantly, how we perform. Whether you’re an elite athlete, a weekend warrior, or you just want to feel great every day, what you eat is everything. The old saying “you are what you eat” is right on!

Focused on healthy active lifestyles, all ingredients used in CoreLife’s recipes are GMO-free, antibiotic-free, and contain no high fructose corn syrup or artificial colors or flavors. The menu offers endless combinations of hearty bowls featuring greens, grains or CoreLife’s signature, slow-cooked bone broth.

Led by CEO Larry Wilson, the CoreLife Eatery executive team brings individual successes and skill sets to help the restaurant grow to meet the needs of more communities lacking convenient access to healthy and affordable eating alternatives. CoreLife Eatery plans to expand to 300 locations, including both corporate and franchise restaurants, nationwide over the next five years. CoreLife’s first eatery was opened in Syracuse, NY in May of 2015. With the very first locations in Florida launched this summer in Boca Raton and Royal Palm Beach by brothers Drew and Brad DeGrazia, CoreLife is one of the nation’s most rapidly expanding fast casual franchises, according to Forbes.

CoreLife Eatery brings together scratch cooking with flavorful source ingredients and a fast, casual service line for a healthy and affordable eating alternative. The brand offers a wide variety of fresh ingredients that are transformed into custom-created greens, grains and broth-based dishes. All foods are free of trans fats, artificial colors, sweeteners, other artificial additives and GMO’s. The chicken and steak used are sustainably raised and never given antibiotics or hormones, and the bone broth is slow simmered all day for maximum taste and nutrition. Creating a menu that tastes great because it’s healthy is the secret to CoreLife Eatery’s success.

CoreLife Eatery strives to promote active lifestyle activities by offering and participating in a number of health-related events in the community.  CoreLife Eatery staff are proactively sharing their food concepts as well as wellness ideals through talks at local organizations and participation in community events.

OUR FOOD VALUES

We’ve created CoreLife Eatery to bring clean, healthy and great tasting foods to everyone every day. We feature hearty bowls that are complete meals in themselves featuring greens, grains and bone broths. All of our ingredients are free of GMO’s, trans fats, artificial colors, sweeteners and other artificial additives. Our chicken and steak are sustainably raised, and never ever given antibiotics or hormones. We buy local when and where we can, in fact, check out our “local” wall to see what’s in season around us. We also believe that hiring local team members to prepare our food, and paying them well, is much better than having it come “ready to eat” from a manufacturing plant across the country.

DIETARY GUIDE & MEAL OPTIONS

CoreLife Eatery’s whole, clean foods are perfect for guests who are following specific diets or living certain lifestyles such as Keto, Paleo and Vegetarian and Vegan. You can find useful dietary guides and meal options on their website offering tips on eating healthy both at the restaurant and at home. They even have a 21-day challenge you might want to check out.

You won’t find any unhealthy sodas here, only freshly made juices and lemonades here! You are free to try them all and mix and match. Yum!
Tuna Poke & Napa Cabbage Bowl Ahi tuna poke, napa cabbage, quinoa, carrots, scallions, ginger, edamame, avocado, sesame seeds & almonds served with house made miso sesame ginger dressing (130 cal)
Sriracha Ginger Tofu Bowl Warm quinoa, shredded kale, roasted tofu, carrots, raw beets, broccoli, ginger, sriracha served with house made carrot chili vinaigrette (110 cal)

You can order online for pick up or delivery. Catering is also available. For more info, you can visit their website.

Until we eat again…

I send you delicious wishes, xo

Denise

Harvest Seasonal Grill & Wine Bar Debuts Festive New Fall Menu

Posted By : denise/ 537

Hello Foodie Friends,

I was invited back to Harvest Seasonal Grill & Wine Bar, in Delray Beach for the recent launch of their new seasonal menu and to try out some brand new additions to the menu spearheaded by their new Executive Chef Amit Jain.

 

Their new fall menu features an assortment of seasonal dishes including new additions such as Vegan/Vegetarian, Gluten Free Farm-To-Table Dishes, refreshing cocktails and over 40 wines available by the glass available throughout the fall season.  As the seasons change, you can always look forward to a bountiful new menu at Harvest Seasonal Grill & Wine Bar. The fall menu features dishes that use local, seasonal ingredients resulting in the freshest, tastiest, most nutritious meals possible in a celebration of autumnal produce. Enjoy flavorful new flatbreads, salads, entrees and more –with plenty of gluten-free, vegetarian and vegan options now available. Fall menu highlights include: Plant-Based Spicy “Chorizo” Flatbread bell pepper, kalamata olive, micro basil, vegan mozzarella Kennet Square Mushroom “Cheesesteak” sharp provolone, roasted bell pepper, caramelized onion, pickled banana pepper, hoagie roll Pasta-less Vegetable Lasagna butternut squash, horseradish-pumpkin seed pesto, macadamia nut “ricotta”, spinach, tomato sauce, vegan mozzarella, crispy plantain Seared Everything-Spiced Ahi Tuna orange soy-glazed carrot, wild rice, snow pea, winter radish Butternut Squash Soup toasted pumpkin seed, local honey Grass-Fed Bison Burger baby Swiss, shiitake mushroom, truffle aioli, fresh poppy seed onion roll Pumpkin Ravioli butternut squash purée, sage brown butter, dried cranberry, baby spinach, toasted pumpkin seed, gingerbread dust Impossible Meatloaf celery root purée, sweet & spicy ketchup glaze, roasted sweet potato, haricot vert.

Fall Apple Martini ($12) Absolut Eryx Vodka, Domaine de Canton, Ginger, Honey, Lemon, Cinnamon

My companion and I were seated in Jake’s section again, who was our wonderful server from our visit last Fall. You can read about that post here. My companion enjoyed the wine that Jake had recommended so much on our last visit that she ordered it again. Involuntary Commitment Cab Franc. Me? I went with one of their Fall specialty cocktails, the Apple Martini. The apple slice garnish was not only pretty but soaked up all the deliciousness that lay underneath.

Latin Inspired tostada – tuna tartare with smoked Southwest chipotle aioli on a baked wonton Butternut Squash Dip Asiago – caramelized onion, sage, crispy kale, pumpkin seed, on marble rye

 

PLANT-BASED SPICY “CHORIZO” Bell Pepper, Kalamata Olive, Micro Basil, Vegan Mozzarella (gf)

 

Orange Sesame Cauliflower

 

Bacon wrapped Bison meatloaf
PAN-SEARED RAINBOW TROUT Mushroom, Israeli Apple-Celery Slaw, Horseradish-Pumpkin Seed Pesto, Celery Root Purée

 

Seasonal mini desserts: we had the peanut butter mousse with flourless chocolate cake and the chocolate mousse with flourless cake & salted caramel – both gluten free

 

Executive Chef Amit

 

For Chef Amit Jain, a perfect meal at Harvest Seasonal Grill & Wine Bar begins with a flatbread. The Palm Beach County native, who has been working in restaurants since he was a young boy, knows good food when he sees it. Born in Freeport, Bahamas, Jain moved to Wellington, Floridawith his family early into his childhood, a place where he would eventually begin his career and find his calling. Some might call the westside city “rural” but for Jain it formed his love of animals while working and living on a farm, and is a reason why Harvest’s menu, with ingredients always sourced from responsible farmers, fisheries and butcheries, speaks to him. A graduate of Florida Atlantic University withprevious stints in notable establishments including Palm Beach’s Table 26 and Todd’s by Todd English,Jain has cooked for the likes of former President Bill Clinton, Michael Jordan, Bill Gates, Alan Jackson and more. Yet, the now Boynton Beach resident feels most at home as Executive Chef at Harvestwhere he says he wants to help continue to create a space where everyone is welcomed.“Organic, hormone-free, all-natural, and grass-fed all add to the uniqueness of our menu,” says Chef Jain. “We support all local businesses that provide sustainable clean products that we can share with our guests under the motto “Farm to Table for everyone”.Today, Jain and his wife, Brooke, along with their two children, Willow and Rowan, live amongst 10 horses, three barn cats, two dogs and a potbelly pig named Pirate on their ranch. When he’s not in the kitchen, Jain can be found working on the farm. Next up is a move to add hens to their clan for fresh eggs as well as plant vegetables to sustain their family meals and guests

Harvest Seasonal Grill is a Pennsylvania-born harvest-centric eatery and wine bar. The farm-to-table concept offers a mostly under 500 calorie, seasonally-changing, local menu; 50+ wines by the glass; seasonal cocktails and local beer; along with eco-friendly décor, a patio, bar dining and private dining

Harvest Seasonal Grill & Wine Bar: Delray Place, 1841 S. Federal Hwy. #402, Delray Beach, FL 33483. (561) 266-3239

So in closing, if you are hankering for some good healthy farm to table fare that changes seasonally, be sure to get yourself over to Harvest Seasonal Grill. You are sure to find many items to please your palate just as we did.

Until we eat again…

I send you delicious wishes, xo

Denise

A WINE-DRIVEN DINING EXPERIENCE, INSPIRED BY NAPA VALLEY’S WINE COUNTRY

Posted By : denise/ 681

Hello Foodie Friends,

Well I finally made it to Cooper’s Hawk Winery & Restaurant at the newly opened location inside the Galleria Mall in Ft. Lauderdale. Have you been to one yet?

Founded in 2005 by CEO Tim McEnery, Cooper’s Hawk Winery & Restaurants is built upon the passionate belief that food and wine hold the power to forge lasting connections.

HANDCRAFTED WINE

At Cooper’s Hawk, they understand that great wines begin in the vineyard. Their winemaker and his team travel the globe looking for the very best grapes and when they are particularly impressed – whether it be in Chile, France, California or Washington – they work with the wine grower to begin crafting their one-of-a-kind wine. Their winemaker nurtures each wine according to its individual needs to craft the best wine possible. It’s this philosophy that has led to hundreds of national and international awards for their collection.

MODERN CASUAL DINING

Cooper’s Hawk has created a modern, casual dining experience with warm hospitality in an inviting upscale setting. Their culinary team has designed a contemporary American menu infused with flavors from around the world. Each dish is made fresh in their scratch kitchen, incorporating peak-of-season ingredients, and listed with a bin number to guide you to your selection’s perfect wine match.

NAPA-STYLE TASTING ROOM & ARTISANAL MARKET

Cooper’s Hawk’s Tasting Rooms embrace the rich experience of Napa, providing guests the opportunity to explore and expand their palates and enrich their wine journey. High end decanters, wine accessories, and gifts, along with their very own gourmet food line, allow guests to live the Cooper’s Hawk lifestyle at home.

Last May, one of our staff attended Cooper’s Hawk’s Grand Opening in Pembroke Pines. You can read about her visit here.
On this recent visit, my Marketing Director, Jennifer and myself had the pleasure of being treated to a lovely dining experience. We first stepped foot into their market/tasting room which offered a variety of items for every wine lover. I am told that guests are usually treated to a tasting of the wine of the month here in the retail store, but on this particular day and time of our arrival, we didn’t notice any being offered.
As we were shown to our table we passed a tasting barrel that contained Cooper’s Hawk’s signature Bordeaux-style Blend. Guests are treated to a tasting of this special blend straight from the barrel, which is also bottled for wine club members.
Our server Daniel (sorry for chopping your head off Daniel). He was awesome!
We started off with the Artisan Cheese Plate with the Master’s flight, a monthly flight curated by CH’s Master Sommelier, Emily Wines. Cooper’s Hawk Lux Ice Wine · Viognier · Cabernet Sauvignon · Super Tuscan · (This was my second favorite item of the evening)
Trio of Cheeses: Stracciatella, Buttermilk Bleu, Sartori Parmesan, Honeycomb, Black Fig Jam, Grilled Polenta Crostinis
SHAVED BRUSSELS SPROUTS bin 78 Extra Virgin Olive Oil, Shaved Parmesan, Lemon, Marcona Almonds, Balsamic Glaze (My favorite dish of the evening)
HOUSE-MADE MEATBALLS bin 90 Rich Tomato Sauce, Burrata Dolce, Basil, Extra Virgin Olive Oil, Grilled Polenta Crostini
TRIO OF MEDALLIONS* bin 80 Horseradish, Bleu Cheese, and Parmesan-Crusted Filet Medallions, Mary’s Potatoes, Asparagus
Dana’s Parmesan crusted chicken Tomato Basil Relish, Lemon Butter, Betty’s Potatoes, Garlic Green Beans
CARAMEL BANANA BREAD SUNDAE bin 63 Caramelized Banana, Vanilla Ice Cream, Rum Caramel, Candied Walnuts

Meet Emily Wines, CH’s Master Sommelier. (With a name like Wines, it seems as though a career in the wine business was inevitable). Emily’s responsibilities include expanding and strengthening the Cooper’s Hawk Wine Club community, and advancing team members’ knowledge of wine. She serves as the liaison between the company and its individual restaurants, engaging with guests and the brand’s 350,000+ Wine Club members to create unique experiences centered around wine and spirits. She spearheads initiatives designed to enrich the guest journey through education, immersive events, collaborative partnerships and curated lifestyle adventures.
Emily Wines, Cooper’s Hawk’s Master Sommelier
Cooper’s Hawk has a Wine Club which is designed exclusively for their Members who love to explore, share and pair new wines with wonderful food and memorable moments. Wine Club Members enjoy access to extraordinary events and partake in one-of-a-kind experiences in their own cities and around the world. Their Club is a community of friends & neighbors who have a thirst for a life well lived. Some of the benefits of joining their wine club:
  • Members receive monthly wines, insider tasting notes and delicious recipes not available to the general public.
  • Members get rewards with every dollar they spend and points towards dining rewards.
  • Members get access to awesome domestic and international trips to the greatest wine regions
  • Members get invited to spectacular evenings of food and wine featuring celebrity chefs, sommeliers and outstanding cooking demonstrations.
  • Members get gifts on their birthday, Cooper’s Hawk’s anniversary or just to say thanks.
  • Members get special member-only pricing on wine, select retail, catering and carryout.

Memberships start at just $19.99/mo. For more information on membership, as well as a whole lot of useful wine tips and other valuable info, please visit their website.

We enjoyed our visit to Cooper’s Hawk at the Galleria location very much. The staff were very friendly and extremely knowledgeable and the service, food and ambiance were all delightful. I am looking forward to my next visit back.
Until we eat again…
   I send you delicious wishes, xo
Denise

Summer Staycation Ideas: Hotel Edition, Part 2

Posted By : denise/ 988

Hello my Dear Foodie Friends,

Today’s post is about an amazing tropical oasis located in the Grandview Heights Historic Neighborhood of West Palm Beach. It’s called the Grandview Gardens Bed & Breakfast and is owned and operated by Peter Emmerich and Rick Rose. (They also own and operate Palm Beach Vacation Rentals). Rick is a third generation Floridian born and raised in the Palm Beach area and is the official historian and tour guide for the Worth Avenue Association. I had the pleasure of meeting Rick a few years back while taking his tour.

Nestled in a tropical garden on Howard Park across from the West Palm Beach Armory Art Center, this historic 1925 property has been carefully restored to reflect the original Spanish Mediterranean architecture inspired by many famous architects in South Florida over the last century.

It’s conveniently located within walking distance of Grandview Public Market as well as other great dining and entertainment destinations such as Rosemary Square (formerly known as City Place).

Grandview Public Market

 

Rosemary Square, formerly City Place

 

There are 5 luxurious and spacious suites (each approximately 400 sq. ft.) at the B & B and all are accessible with a private entrance and French doors opening to private terraces overlooking the swimming pool. Each guest suite is individually decorated to reflect the style of the Spanish Mediterranean house and features a king size bed or two queen beds, a desk, a walk-in closet and a sitting area with sofa and arm chair. All rooms feature: En suite bathroom with bath/shower combination, Air conditioning and ceiling fans, Cable TV and Radio, Direct dial telephone, High speed internet access, including wireless, Tea and fresh coffee making facilities, complimentary bottle of water, Refrigerator and Hairdryer. In addition to the B & B Suites, guests can also choose from 5 superbly renovated historic vacation rentals which are located adjacent to the Bed and Breakfast. These 2 and 3 bedroom vacation homes are ideal for families looking for spacious, fully furnished rentals with self catering kitchens.

I got to stay in the Royal Poinciana Suite. From the moment I arrived, I knew I was in for the royal treatment as I stepped through the doors and was warmly greeted by name and told they were expecting me.  I was shown around the lovely home and told about  breakfast in the morning before being escorted to my suite. The room was very well appointed with the finest of amenities listed above as well as nice bathrobes which came in handy. The service was definitely top notch. On my second day, I decided to take a dip in the very inviting pool and before I knew it, a float  “mysteriously” appeared beckoning me to hop on followed by a glass of ice water that one of the staff brought for me to enjoy when I got out of the pool. Talking about attentiveness- I left the room to attend a brief meeting at The Breakers in the morning and returned back to the room within one hour to find that the room had already been tended to. Wow, now that’s service!

Breakfast is of course included at the Grandview Gardens B & B and I took advantage of it on both days. A nice assortment of fruits, yogurts and granola as well as eggs, bacon and toast along with choice of coffee, tea and juice were offered. Everything was delicious.

Bikes are available for guests to use during their stay, although I didn’t take advantage of it this time. I just might have to do that on my next visit back. I did venture off to Darbster’s for dinner on one of the nights I stayed. I’ve been to this place once before and remembered how unique it was and was looking forward to going back. It also has a tropical oasis vibe found in a most unusual location directly under a billboard under I-95. It’s a Vegan restaurant, and although I do not lead a Vegan lifestyle, I am always down for good food and good creative food is what they specialize in at Darbster’s. I absolutely adore their Palm Cakes. Other dishes I got to try were the “Tuna” Club served on flax bread, butter lettuce, tuna (pulled almond), dill mayo, eggplant bacon, avocado, tomato—served with a side house salad. I swear I couldn’t tell I wasn’t eating real tuna. It tasted so yummy! The flax bread was definitely a new taste/texture for me. Bread is a weakness of mine and since I began doing the Keto Diet a couple weeks ago, I am mindful of staying away from bread, so this flax bread was a cool alternative. I also got to sample the Barley Risotto which was made with barley, oyster mushrooms, shitake mushrooms, butter, garlic, cashew goat cheese, Arugula, cherry tomatoes, cashew Parmesan cheese. This dish was very tasty as well.

 

Contest: How would you like to win an autographed copy of Rick Rose’s Palm Beach The Essential Guide To America’s Legendary Resort Town? One lucky winner will be selected on Friday, August 30th. All you have to do for your chance to win is TAG @RickRoseWPB #GrandviewGardensBandB and @SavorOurCity #Staycation (Instagram) and tell us who you would bring with you on your Staycation at the Grandview Gardens B & B in West Palm Beach, FL and WHERE you are coming from. Good Luck!!!

To wrap this all up, I loved my little Staycation in West Palm Beach and would highly recommend you visit each of the places I mentioned here in my post. Just click on the links below for more info.

Grandview Gardens Bed & Breakfast

Grandview Public Market

Rosemary Square

Darbster’s Vegan Restaurant

 

Until we eat again…

I send you delicious wishes, xo

 

Summer Staycation Ideas: Hotel Edition, Part 1

Posted By : denise/ 720

Hello Foodie Friends,

It’s that time of the year again…you know, the one when kids are off from school, the days get longer and hotter, tourists go home cutting our commute times in half (SoFla) and local businesses start extending the best offers. Ah…Summer in South Florida!!!

Yours truly kicked off summer with my two new team members, Marti my personal assistant and Jennifer my marketing & branding specialist. Time for some company bonding and what better place to host a little staycation retreat than at the Wyndham Deerfield Beach Resort, who happens to be a new partner of Savor Our City’s. (More on that later…)

After checking into the room, I met the girls at The Patio Bar & Grill for some happy hour drinks and lite bites. Lucky for us, when we checked in, we were given some complimentary drink coupons and once we used those up, drinks were still half-off making the already great wine at $6 a glass even tastier at $3 (SCORE!!!

Started off with a lovely glass of Sauvignon Blanc and peel & eat shrimp and the tuna tartar (ahi tuna, spicy mayo, BBQ teriyaki glaze, cucumbers, avocado, wonton, wakame slaw) ooooh so yummy! Here’s a closer look at it…

 

We continued to enjoy ourselves for 3 solid hours at which point we decided to take a stroll up the street to a place called Barracuda which Jennifer used to visit frequently and wanted us to check out. We had just enough room in our bellies to try another cocktail and a sample platter of assorted tapas. Our server was friendly and was happy to engage in conversation with us. I would definitely go back.

 

 

                        The Ladies of SOC

Get Your Eat On…
Patio Bar and Grill, a popular casual restaurant facing the beach and the ocean, features traditional American cuisine and has an extensive & impressive list of tropical drinks. Burger Craze restaurant features a nice bar, burgers, wings, and hot dogs. If you’re in the mood for more upscale Italian cuisine, then Café Med restaurant, under the helm of Chef Lilo Teodosi, has got you covered. To round out the night, or on a nice hot summer afternoon, have an authentic Italian gelato at the very popular Vaniglia E Cioccolato Gelateria where there’s something for everyone. Wanna sample them all? Well guess what?!?  You can do that on “A Taste of Wyndham Deerfield Beach” – a new food tour that started up about a month ago.  It is open to the public and tickets must be purchased in advance. It is offered every Thursday evening from 5:30pm – 8:30pm (unless otherwise stated) for $65pp. The price includes a full meal with food & alcohol tastings at all four activations within the Wyndham Deerfield Beach Resort with a local Savor Our City guide, a goodie bag with special offers from area businesses and from the restaurants sampled, a stroll along the International Fishing Pier, and gratuities.

Besides boasting three distinctive restaurants on its premises with entirely different menus and different cuisines and a gelateria, other amenities include a hot tub, a spa and an outdoor pool and bar, as well as a 24/7 fitness center and a business center.

Let me tell you about the room. I was given a room with floor to ceiling windows and man did I have a spectacular view. The room was very pleasant, modern and had an ocean like vibe. The Resort underwent a complete renovation in 2011. Not sure if you know this or not but the Wyndham Deerfield Beach Resort is independently (privately) owned. It was built by the Chase Family who have owned and operated it since its opening day.

Every room at the Wyndham Deerfield Beach Resort has floor-to-ceiling windows (either ocean view or city view), Wi-Fi and flat-screen TVs, as well as minifridges and coffeemakers. Suites have additional bedrooms and separate living areas as well. Some feature ocean views. Room service is available.

The Resort is a full-service hotel with 172 rooms, a ballroom, and meeting space, totaling about 4,500 square feet which can accommodate weddings up to 180 people and meetings up to 250 people.

The next morning was quite magical, awakening to this…

 

 

This beach front property is centrally located, halfway between Fort Lauderdale and West Palm Beach and are approximately 20 or 30 miles away from both airports.

Its location is just one aspect that sets the resort apart. The Resort is located directly across from a very quaint, pristine, safe, clean beach – one of the nicest ones in south Florida. There’s a village-like atmosphere here; the height of the buildings is limited to 55 feet, so there are no tall buildings, skyscrapers, etc.  It looks like old Florida and reminds folks just how things used to be, yet with modern and clean buildings. There are shops, restaurants, entertainment, sporting activities, all within walking distance.

The Wyndham Deerfield Beach Resort is especially proud of its reviews, as they should be. They have received excellent reviews and are very proud to have been the number one hotel on Trip Advisor in Deerfield Beach for five consecutive years.

In 2016, they were voted Wyndham Property of the Year – the number one Wyndham hotel in the system. They also received the Best of Wyndham Award for their reviews, not just on Trip Advisor but compiled from data originating from a combination of all the reviews from all different sites.

To book a stay at The Wyndham Deerfield Beach Resort, click on this link to be taken to their website.

To book your Taste of Wyndham Deerfield Beach Food Tour, please visit Savor Our City’s website.

Their address is: 2096 NE 2nd St, Deerfield Beach, FL 33441 and Phone: (954) 428-2850

Until we eat (and drink) again…

I send you delicious wishes, xo

Denise

 

 

 

 

2019 Boca Bacchanal

Posted By : Marti SOROKA/ 545

Savor Our City recently attended the popular and well-established Boca Bacchanal presented by the Boca Raton Historical Society & Museum held at the well-known Boca Raton Resort & Club. This is the 17th year in which this annual event has brought together world class chefs and vintners, offering their finest specialties, while providing residents and visitors with a delightful opportunity to support an outstanding cause. Proceeds raised, benefit an array of innovative, diverse and rapidly growing Historic Preservation and Heritage Education programs that are offered for children and adults. Savor Our City enjoyed some very tasteful bites from over 20 local restaurants including; M.E.A.T, Bonefish Grill, Gourmet Phile, Burtons Grill, Med Café, to name a few and a sampling of some delicious and creative wines and brews from Potions In Motion Catering, Tattinger Champagne, Ron Rubin Winery, and Unibroue, again to name a few. Savor Our City is proud to support this event and cause.